[ethnical  Paper  257 


DEPARTMENT  OF  THE  INTERIOR:  •;  ,. 

FRANKLIN  K.  LANE.  SECRET'ARV  '  '      '•'•'••' 
BUREAU  OF  MINES 

VAN.  H.  MANNING,  DIRECTOR 


WASTE  AND  CORRECT  USE 
>F  NATURAL  GAS  IN  THE  HOME 


BY 


SAMUEL  S.  WYER 


WASHINGTON 

GOVERNMENT  PRINTING  OFFICE 
1920 


-T 


The  Bureau  of  Mines,  in  carrying  out  one  of  the  provisions  of  its  organic- 
act — to  disseminate  information  concerning  investigations  made — prints  a 
limited  free  edition  of  each  of  its  publications. 

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ington, D.  C. 

The  Superintendent  of  Documents  is  not  an  official  of  the  Bureau  of  Mines. 
His  is  an  entirely  separate  office  and  should  be  addressed : 

SUPERINTENDENT  OF  DOCUMENTS, 

GOVERNMENT  PRINTING  OFFICE, 

Washington,  D.  C. 

The  general  law  under  which  publications  are  distributed  prohibits  the 
giving  of  more  than  one  copy  of  a  publication  to  one  person.  The  price  of  this 
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Persons  desiring  for  lecture  purposes  the  use,  free  of  charge,  of  lantern  slides 
of  the  illustrations  in  this  publication  should  make  request  of  the  Director  of 
the  Bureau  of  Mines,  Washington,  D.  C. 


First  edition.    January,  1920. 


CONTENTS. 
\ 

Page. 

Foreword 5 

PART   I. CORRECT   USE   OF    NATURAL    GAS    IN    THE    HOME. 

SECTION  1.     Consumers'  methods  of  gas  utilization  determine  quality  of 

service  produced 7 

2.  Combustion  of  natural  gas 7 

3.  What  must  happen  when  natural  gas  is  burned 7 

4.  What  may  happen  when  natural  gas  is  burned 

5.  Combustion  products  of  natural  gas  can  not  be  absorbed  or 

destroyed 8 

6.  Blue  and  yellow  flame  burners 8 

7.  Action  of  gas  mixer 9 

8.  In  burning  gas  for  cooking  three  distinct  steps  are  necessary.  10 

9.  Wrong  burner  position 10 

10.  Correct  burner  position 10 

11.  How  to  get  cooking  burners  in  correct  position 11 

12.  How  to  cook  with  very  low  gas  pressure 12 

13.  How  to  cook  efficiently  with  high  pressures 13 

14.  Why  more  gas  is  used  for  cooking  in  winter  than  in  summer.  13 

15.  Rusting  of  ovens  and  burners 14 

16.  Steps  necessary  in  correct  house  heating 14 

17.  Flueless  heating  stoves 14 

18.  Why  flueless  heating  stoves  are  much  more  dangerous  than 

a  flueless  cook  stove 14 

19.  Natural  gas  chimney  troubles 15 

20.  Why  the  heating  value  of  natural  gas  may  seem  lower  on 

windy  days  than  on  equally  cold  still  days 15 

21.  Incandescent  mantle  lamps 15 

PART  II. FORMS   OF    NATURAL   GAS   WASTE   IX    THE    HOME. 

SKCTION  22.     Waste  from  gas  leakage 15 

23.  Waste  from  high  pressure 16 

24.  Waste  from  imperfect  combustion 16 

25.  Waste  from  low  burners  in  cook  stoves 16 

26.  Waste  from  improperly  directed  flames 16 

27.  Waste  from  solid  tops  on  cook  stoves 16 

28.  Waste  from  using  gas  before  and  after  cooking 16 

29.  Waste  from  using  gas  in  coal  stoves  or  coal  furnaces 17 

30.  Waste  from  excessive  heating 17 

31.  Waste  from  useless  radiation 17 

32.  Waste  from  daylight  burning  of  lamps 17 

33.  Waste  from  improper  lamp  adjustment 20 

34.  Waste  of  gas  in  not  using  mantle 20 

35.  Waste  of  gas  with  dirty  appliances 20 

36.  Waste  in  hot-water  heaters 20 

37.  Wastes  that  ought  to  be  prohibited 21 

506930 


ILLUSTRATIONS. 


Page. 
FIGURE  1.     Diagram  showing  construction  of  gas  mixer  with  adjustable 

spud 0 

2.  Diagram  showing  wrong  and  correct  position  of  gas  flame 

under  cooking  vessel . 11 

3.  Usual  solid  top  for  natural  gas  cook  stove;   wasteful  and 

should  not  be  used 12 

4.  Grid  top  such  as  is  used  on  manufactured  gas  stoves ;  efficient 

and  should  be  used  with  natural  gas 12 

5.  Diagram  showing  how  nails  or  pieces  of  sheet  iron  may  be 

used  to   support   cooking  vessel   close  to   gas  burner   for 
effective  service  at  low  pressures IB 

6.  Home  wastes  of  natural  gas 18 

7.  Analysis  of  home  wastes  of  natural  gas 19 

4 


FOREWORD. 

Much  has  been  said  by  the  Bureau  of  Mines  and  by  others  about 
the  criminal  waste  of  natural  gas  that  is  taking  place  in  our  gas 
fields.  Natural  gas,  one  of  the  most  valuable  mineral  assets  of  the 
country,  has  been  permitted  to  dissipate  in  such  a  manner  that  the 
public  has  derived  relatively  small  value  from  it.  In  recent  years 
the  public  has  demanded  that  efforts  be  made  to  minimize  this  waste. 

But,  although  possibly  the  most  flagrant  and  the  largest  wastes 
have  been  in  the  fields  and  along  the  transmission  lines  of  the  gas 
companies,  there  have  been  great  wastes  in  the  household  of  every 
consumer,  and  the  public,  therefore,  has  been  a  party  to  this  crime. 
Investigations  as  to  the  efficiency  with  which  the  domestic  consumer 
uses  the  gas  supplied  to  him  have  disclosed  that  perhaps  two-thirds 
of  the  gas  that  has  been  metered  into  his  house  has  been  wasted  and 
only  one-third  of  the  gas  has  been  consumed  usefully.  The  follow- 
ing figures  contributed  by  Mr.  Wyer  show  how  such  wastes  occur: 

"  Domestic  consumers  waste  more  than  80  per  cent  of  the  gas 
received.  The  efficiency  of  most  cooking  and  heating  appliances 
could  be  trebled.  By  making  natural  gas  worth  saving  the  2,400,000 
domestic  consumers  in  the  United  States  could  get  the  same  cooking 
and  heating  service  with  one-third  of  the  gas — that  is,  make  1  foot 
of  gas  do  the  work  of  3 — and  greatly  delay  the  day  when  the  present 
supplies  will  be  exhausted  and  consumers  must  go  back  to  more  ex- 
pensive manufactured  gas." 

It  is  time  for  the  public  to  take  a  new  viewpoint  on  the  waste  of 
natural  gas.  It  is  time  for  the  domestic  consumer  to  realize  that  his 
duty  is  not  done  when  he  cries  out  against  the  flagrant*  wastes  oc- 
curring in  the  gas  fields,  and  demands  of  his  Government  that  such 
wastes  be  abated ;  he  must  realize  that  he  himself  is  likewise  at  fault 
and  that  it  is  time  for  him  to  set  his  own  house  in  order.  Further- 
more, the  domestic  consumer  must  realize  that  these  wastes  do  not 
concern  him  alone,  and  consequently  he  has  not  the  right,  merely  be- 
cause he  pays  for  the  gas,  to  employ  it  in  any  manner  that  pleases 
him,  no  matter  how  wasteful.  Natural  gas  is  a  natural  resource  in 
which  every  inhabitant  of  this  country  has  an  equity.  Those  who 
waste  the  gas  do  so  at  the  expense  of  others  who  would  use  it 
efficiently.  Natural  gas  is  not  replaced  by  nature,  and  in  comparison 
with  the  life  of  the  nation  the  duration  of  the  supply  will  be  brief. 

5 


FOREWORD. 


lr0:puWi<i  .has -a  right,- therefore,  to  demand  that  this  natural 
asset*  Tbfe'iKseTtiF  to"  the.gi&sCtest  advantage  of  all  and  that  no  one  be 
allowed  to  waste  it.  Natural  gas  in  each  city  is  a  community  asset 
and  every  consumer  has  a  right  to  demand  that  wasteful  use  shall 
be  prohibited  in  the  interest  of  the  public  service.  This  is  particu- 
larly important  during  cold  spells  in  the  winter  when  the  supply  is 
insufficient  and  actual  suffering  may  occur.  Clearly,  it  is  not  right 
that  any  consumer  suffer  at  such  times  because  of  the  extravagance 
and  waste  of  other  consumers,  even  though  they  are  willing  to  pay 
for  the  gas  wasted.  Nor  can  the  citizens  justify  demands  for  better 
service  from  the  public  utility  companies  without  making  provision 
to  correct  abuses  in  their  own  homes.  It  must  be  recognized  that 
the  public  has  been  and  is  to-day,  just  as  much  a  party  to  the  crime 
of  wasting  this  natural  resource  as  are  the  companies  that  produce 
and  market  it. 

VAN.  H.  MANNING, 

Director. 


WASTE  AND  CORRECT  USE  OF  NATURAL  GAS  IN  THE  HOME. 


By  SAMUEL  S.  WYER. 


PART  I.— CORRECT  TISE  OF  NATURAL  GAS  IN  THE  HOME.0 

SECTION   1.— CONSUMERS'   METHODS    OF    GAS   UTILIZATION   DETERMINE 
QUALITY  OF  SERVICE  PRODUCED. 

Gas  service  is  radically  different  from  every  other  kind  of  public 
utility  service  in  that  the  gas  can  not  be  used  by  the  consumer  as 
received,  but — 

First,  must  be  mixed  in  proper  proportion  with  another  substance 
(atmospheric  air) ; 

Second,  this  mixture  must  then  be  completely  burned ; 

Third,  the  flame  must  be  so  directed  that  the  heat  generated  will 
effectively  get  into  the  food,  air,  water,  or  mantle  that  is  being 
heated,  with  a  minimum  loss. 

The  results  obtained  will  depend  primarily  on  the  gas  utilization 
appliance  and  the  consumers'  skill  and  care  in  operating.  All  these 
operating  features  are  beyond  the  gas  company's  control,  but  are 
vital  in  determining  the  quality  of  the  service  produced  by  one  con- 
sumer and  the  effect  on  the  service  of  other  consumers. 

SEC.  2.— COMBUSTION  OF  NATURAL  GAS. 

The  combustion — that  is,  the  burning  of  natural  gas — can  take 
place  only  by  first  mixing  the  gas  with  the  proper  proportion  of 
atmospheric  air.  About  9J  cubic  feet  of  air  must  be  mixed,  by 
the  gas  consumer  at  his  burning  appliances,  with  each  cubic  foot 
of  natural  gas  in  order  to  insure  perfect  combustion.  If  not  enough 
air  is  mixed  with  the  gas,  the  combustion  will  be  imperfect  and 
wasteful. 

SEC.  3.— WHAT  MUST  HAPPEN  WHEN  NATURAL  GAS  IS  BURNED. 

When  natural  gas  is  burned  by  complete  combustion,  each  cubic 
foot  of  the  gas  will  form  1  cubic  foot  of  carbon  dioxide  and  2  cubic 

« For  further  discussions  of  gas  use,  see  Bulletins  of  the  Department  of  Home  Eco- 
nomics, Ohio  State  University,  Columbus,  Ohio,  as  follows :  Bulletin  28.  "  Effect  of 
gas  pressure  on  natural  gas  cooking  operations  in  the  home,"  May,  1918  ;  Bulletin  — , 
if  Kitchen  tests  of  relative  costs  of  five  fuels  for  cooking."  Reprinted  October,  1918. 

7 


8          WASTEt  AND.  CO££ECT  USE  OF  NATURAL  GAS  IN  THE  HOME. 


feet  pf.steai«c  .ijhis  carhop. dioxide  is  the  same  substance  that  is 
exhaiett  frotajtb-  ^ngsyY- 

The  combustion  of  1,000  cubic  feet  of  natural  gas  will  form  2,000 
cubic  feet  of  water  vapor  or  steam,  which,  when  condensed,  will 
make  approximately  10J  gallons  of  water.  This  production  of 
vapor  is  not  peculiar  to  natural  gas,  as  ordinarily  manufactured  gas 
of  the  same  heating  value  will  form  about  the  same  quantity  of 
water  vapor.  It  is  this  water  vapor  that  causes  the  bakers  and 
broilers  of  stoves  to  rust,  and,  when  gas  is  used  in  open  fires  without 
flues,  may  make  the  walls  and  windows  "  sweat." 

SEC.  4.— WHAT  MAY  HAPPEN  WHEN  NATURAL  GAS  IS  BURNED. 

If  the  combustion  of  natural  gas  is  not  complete,  carbon  monoxide 
will  be  formed  instead  of  carbon  dioxide.  This  carbon  monoxide 
is  a  deadly  poison  and,  therefore,  dangerous,  and  for  this  reason 
a  room  in  which  gas  is  burned  must  be  ventilated.  The  poisonous 
action  of  carbon  monoxide  gas  is  so  marked  that  one-tenth  of  1  pel- 
cent  is  enough  to  in  time  produce  fatal  results.  This  gas  is  especially 
likely  to  be  formed  when  a  flame  suddenly  strikes  a  cold  surface,  as, 
for  instance,  during  the  first  few  minutes'  operation  of  a  hot-water 
heater. 

SEC.  5.  COMBUSTION  PRODUCTS  OF  NATURAL  GAS  CAN  NOT  BE  ABSORBED 

OR   DESTROYED. 

The  inevitable  products,  carbon  dioxide  and  water  vapor,  can  not 
be  destroyed,  although  the  water  vapor  when  it  is  cooled-  will  con- 
dense to  a  liquid.  There  have  been  many  claims  made  by  manufac- 
turers of  heating  devices  that  their  devices  absorb  the  combustion 
products,  but  all  such  claims  are  untruthful. 

SEC.  6.— BLUE  AND  YELLOW  FLAME  BURNERS. 

If  natural  gas  is  forced  out  through  a  small  hole,  about  the  di- 
ameter of  a  pin,  enough  air  can  be  mixed  with  the  issuing  gas  to 
insure  perfect  combustion.  This  is  the  principle  of  the  yellow  or 
luminous  flame  burner.  The  flames  must  not  be  suddenly  permitted 
to  come  in  contact  with  any  solid  body,  because  if  they  do  they  will 
deposit  carbon  and  probably  produce  carbon  monoxide.  Only 
very  small  quantities  of  natural  gas  can  be  burned  in  such  burners. 
In  this  yellow  or  luminous  type  of  flame  the  production  of  the  light 
is  due  to  the  incandescence  of  momentarily  existing  carbon  per- 
ticles  furnished  by  the  decomposition— by  heat— of  the  gas  itself, 
before  coining  in  contact  with  the  air. 

Natural  gas,  to  be  burned  in  large  volume,  must  have  some  of  the 
air  mixed  with  the  gas  before  the  gas  reaches  the  flame.  This  is 


CORRECT  USE   OF   NAT^JRAk  'GAS., 


9 


the  fundamental  principle  of  the  Bunsan  or- tlus-flacie  type  of 
burner.  The  air  taken  in  to  form  the  mixture  is  called  the  primary 
air,  and  will  usually  be  only  a  small  part  of  the  total  air  required. 
The  rest  of  the  air  necessary  for  complete  combustion,  called  the 
secondary  air,  will  be  taken  from  the  atmosphere  surrounding  the 
burning  flame.  Such  a  blue  flame  does  not  smoke  or  deposit  free 
carbon  on  a  cool  surface,  although  if  the  flame  is  sufficiently  chilled 
some  of  the  gas  will  escape  unburned. 

SEC.  7. — ACTION  OF  GAS  MIXER. 

The  action  of  the  mixer  is  shown  in  figure  1.  The  gas, 
at  a  pressure  above  atmospheric  air,  is  forced  through  a  small  hole 
or  orifice  by  the  gage  pressure  in  the  gas  pipe,  and  thus  acquires  a 

ADJUSTABLE  SPUD  WITH 
HEXAGONAL  HEAD  FOR 
WffENCH 
AIR  SHUTTER 


6A5  COCK 


FIGUBE  1. — Diagram  showing  construction  of  gas  mixer,  with  adjustable  spud. 

relatively  high  velocity  in  passing  through  the  small  opening,  as 
shown  in  the  figure.  In  this  way  an  asperating  or  sucking  action  is 
produced  around  the  orifice,  and  this  draws  in  atmospheric  air  from 
the  room  so  that  it  will  mingle  with  the  gas.  A  gas  mixer  is,  there- 
fore, in  effect  merely  a  small  air  injector.  The  mixer  shown  in 
figure  1  has  a  stationary  cone,  and  by  turning  the  adjustable  spud 
with  a  wrench  placed  on  the  hexagonal  head  of  the  spud,  the 
effective  area  of  the  orifice  may  be  made  larger  or  smaller,  thus 
changing  the  velocity  of  the  gas,  and,  therefore,  its  asperating  action. 
This  is  known  as  the  adjustable  type  of  spud. 

By  opening  up  this  adjustable  spud  when  the  gas  pressure  5s  low, 
more  gas  can  be  gotten  to  the  burner,  and,  therefore,  more  satisfactory 
operating  conditions  can  be  secured  during  the  inevitable  low  pres^ 
sure  period  in  extreme  cold  weather. 

156703°— 20 2 


10       WA$£E*  -.AND  CQBRBQlf  TjSE  OF  NATURAL  GAS  IN  THE  HOME. 


TheVe:ar4  Jijan^'iri;ix6rs.-iir"u3e  that  have  merely  a  stationary  spud 
opening;  Whrcn%ca^i:riot:be"  adjusted. 

The  amount  of  air  going  in  may  be  varied  by  adjusting  the  air 
shutter. 

The  mixer  shown  is  of  the  type  generally  used  on  cooking  stoves, 
but  the  same  principle  is  employed  in  heating  stoves  and  incandescent 
mantle  lamps.  In  many  burners  a  needle  valve  is  used  instead  of  the 
gas  cock  shown  for  controlling  the  gas  going  to  the  orifice. 

SEC.  8.—  IN  BTTRNOTG  GAS  FOR   COOKING  THREE  DISTINCT  STEPS  ARE 

NECESSARY. 

(a)  The  gas  must  be  properly  burned  ;  that  is,  it  must  be  properly 
mixed  with  air  so  as  to  burn  with  a  pale  blue  nonluminous  flame.  A 
luminous  flame  will  be  wasteful  and  will  deposit  soot  on  the  cooking 


(5)  The  flame  must  be  properly  directed;  that  is,  the  tip  of  the 
flame  must  come  close  to  the  cooking  vessel.  If  the  flame  is  too 
short  to  reach  the  cooking  vessel,  or  is  blown  to  one  side  by  a  strong 
draft  of  air,  gas  will  be  wasted,  a  longer  time  will  be  required,  and  if 
the  flame  tip  is  too  far  away  it  may  be  impossible  to  cook,  although 
the  short  improperly  directed  flames  may  be  kept  burning  a  long 
time. 

(<?)  The  heat  generated  by  the  burning  gas  must  be  delivered 
through  the  cooking  vessel  walls  and  into  the  food,  and  grid  or  open 
stove  tops  are  necessary  for  good  service.  Natural  gas  should  never 
be  used  under  a  solid  stove  top  Because  such  use  is  always  wastful 
and  under  low-pressure  conditions  may  make  cooking  impossible. 

SEC.  9.— WRONG  BTTRNER  POSITION. 

Wrong  positions  are  shown  in  A  and  B  of  figure  2.  At  A,  which 
represents  a  typical  natural  gas  stove  condition,  high  pressures  are 
necessary,  and  although  the  flame  with  such  high  pressures  will  be 
effective,  it  will  always  be  wasteful  of  gas.  When  the  pressure  is 
low  so  as  to  produce  the  short  flame  shown  at  B,  the  cooking  vessel 
is  so  far  away  that  the  short  flame  can  not  reach  it.  This  results  in 
waste  of  gas,  longer  time  being  required  for  cooking,  and  often  in- 
ability to  cook  at  all,  even  though  the  gas  may  be  burned  for  a  long 
time. 

SEC.  10.— CORRECT  BURNER   POSITION. 

Merely  lowering  the  cooking  vessel  or  raising  the  burner,  as  shown 
at  C  in  figure  2,  will  result  in  satisfactory  cooking  in  the  usual  length 
of  time,  with  low-pressure  gas  in  the  same  stove  and  with  the  same 
burner.  In  fact,  with  a  properly  directed  short  flame  at  low  pres- 
sures, as  shown  at  C,  the  amount  of  gas  used  will  be  less  than  one-half 


CORRECT  USE  OF  NATURAL  GAS. 


11 


of  the  amount  needed  with  the  usual  high  pressure  and  long  flame 
shown  at  A.- 

SEC.  11.— HOW  TO  GET  COOKING  BURNERS  IN  CORRECT  POSITION. 

When  purchasing  a  new  stove,  get  either  a  manufactured  gas  stove 
or  a  natural  gas  stove  with  burners  properly  raised  for  short-flame 
service.  The  burner  should  be  about  1J  inches  below  the,  bottom  of 
the  cooking  vessel. 


COOK/NO  VESSEL 


EFF£CJ7VE  PART  OF 
FLAME  FOffCCOWMG 


FLAME  &W  60  QVT 


D&WWWD  &UTA/OT 
UP/NTO  COOK- 
/NG  VESSEL 


EFFECT/VE 

AND 
EFF/C/EMT 


CORRECT 


EFFECT/YE 

BUT 
WASTEFUL 


JNEFFECTJVE 

AND 
WASTEFUL 


WRONG 

FIGURE   2. — Diagram   showing  wrong   and   correct   position   of   gas    flame   under   cooking 


Old  stoves  worth  remodeling  may  be  changed  by : 
(a)  Raising  the  manifold  and  burner  supports  so  as  to  bring  the 
burners  to  the  proper  height  below  the  cooking  vessel. 

(&)  In  some  stoves  the  manifold  may  be  turned  one-half  way 
around  so  that  valves  that  are  at  the  bottom  will  then  eome  on  the 
top.  By  altering  the  burner  supports,  the  burners  can  then  usually 
be  brought  to  the  proper  height.  In  some  stoves  where  cocks  similar 
to  the  one  shown  in  figure  1  are  screwed  into  the  manifold,  turning 


FIGURE  3.— Usual  solid  top  for  natural  gas  cook 
stove.    Such  a  top  is  wasteful  of  gas  and  should 

not  be  used. 


12       WASTE  AND  CORRECT  USE  OF  NATURAL,  GAS  IN  THE  HOME 

the  manifold  one-quarter  way  around,  removing  the  cocks,  screwing 
a  nipple  and  elbow  into  the  upturned  opening,  placing  the  cock  in* 
the  elbow  and  raising   the  burner  supports,   will   usually   bring 

the    burners    to    the    proper 
position. 

(c)  In  some  stoves  it  will  be 
preferable  to  cement  a  new 
burner  casting  on  top  of  exist- 
ing low  burners,  so  as  to  bring 
the  burner  top  to  the  proper 
height. 

Closed  tops,  as  shown  in 
figure  3,  should  not  be  used, 
and  in  all  stoves  where  the 
burners  are  raised,  skeleton 
lids,  grid,  or  open  tops,  as 
shown  in  figure  4,  must  be 
used  with  the  short  flames. 

A  larger  sized  spud  open- 
ing— that  is,  the  small  open- 
ing immediately  in  front  of  the  gas  cock  through  which  the 
gas  passes  into  the  mixer — should  be  used  with  low-pressure  service. 
Some  stoves  have  adjustable  spuds ;-  others  must  have  either  new 

spuds  or  have  the  old  small 
openings  reamed  larger. 

Baker  or  oven  burners  need 
not  be  raised,  because  the  heat 
from  the  burning  gas  is  al- 
ready inside  of  the  chamber 
to  be  heated.  The  spud  and 
mixer  must,  however,  be  ad- 
justed so  as  to  give  a  pale 
blue  nonluminous  flame. 

SEC.   12.— HOW  TO   COOK  WITH 
VERY  LOW  GAS  PRESSURE. 

In  cold  weather,  when  the 
demand  for  natural  gas  is 
greater  than  the  supply  and 
the  pressure  is  therefore  low, 
lowering  the  cooking  vessel 
down  to  within  one-half  inch  of  the  burner  top  may  be  desirable. 
This  may  be  done  by  placing  three  or  four  nails  in  drilled  burners, 
or  three  or  four  pieces  of  thin  sheet  iron  in  slotted  burners,  as  shown 


FIGURE  4. — Grate  or  grid  top  for  gas  cook  stove. 
This  top  is  official  and  should  be  used  with 
natural  gas. 


CORRECT  USE   OF  NATURAL  GAS.  13 

in  figure  5,  and  then  placing  the  vessel  on  these  nails  or  sheet-iron 
supports  so  that  the  very  short  flames  from  the  low-pressure  gas  will 
reach  the  bottom  of  the  cooking  vessel.  If  this  is  done,  satisfactory 
cooking  results  can  be  obtained  with  pressures  as  low  as  three-tenths 
of  an  inch  of  water  pressure,  which  produces  a  flame  about  three- 
eighths  of  an  inch  long.  That  is,  with  this  close  position  of  the  vessel 
the  cooking  can  be  accomplished  in  about  the  normal  time  and  with 
less  gas  than  would  be  used  with  the  long  flame  and  high  pressure 
necessary  to  produce  the  condition  shown  in  A  of  figure  2. 

SEC.   13.— HOW  TO  COOK  EFFICIENTLY  WITH  HIGH  PRESSTTRES. 

First  raise  the  burners  so  that  the  vessel  will  be  about  1J  inches 
above  the  burner  openings,  then  efficient  short-flame  combustion  con- 
ditions may  be  obtained  by  partly  opening  the  gas  cock.  Never 


A"  7 

\  / 

\  COOK/NG  VESSEL  COOWMG  VESSEL 

\ 


GASFLAAff  GAS  FLAME 


M   Gf^>    n     7WW6UL4/?  SHAflED 

'RBNAIL 1— *-j  MufMBM      P/ECE  OF  T/N  OR  TH/M 

SHEET  IRON /M SLOT 
OF  BVfWEff 

DRILLED  BURNER  SLOTTED  BURNER 

FIGURE  5. — Diagram  showing  how  nails  or  pieces  of  sheet  iron  may  be  used  to  support 
cooking  vessels  close  to  gas  burner  for  effective  service  at  low  pressure. 

let  the  flame  lick  up  along  the  side  of  the  vessel.  If  the  full  pressure 
is  turned  on,  it  may  be  so  high  as  to  actually  blow  out  the  flame  and 
give  the  erroneous  impression  that  the  gas  will  not  burn. 

SEC.  14.— WHY  MORE  GAS  IS  TTSED  FOR  COOKINGF  IN  WINTER  THAN  IN 

SUMMER. 

The  heating  value  of  the  gas  in  winter  will  not  be  any  lower  than 
in  summer,  because  the  heating  value  is  increased  1  per  cent  for  each 
5  degrees  of  decrease  in  temperature  of  the  gas,  and  will  actually  be 
higher  during  the  low-pressure  period  in  winter  than  it  is  in  sum- 
mer. However,  the  starting  temperature  of  the  food  and  water  that 
must  be  heated  in  cooking  will  be  much  lower  in  winter  than  in  sum- 
mer, therefore  a  larger  quantity  of  heat  will  be  needed  to  bring  the 
food  or  water  to  the  boiling  point.  The  radiating  loss  from  the 
cooking  vessel  and  burner,  because  of  the  low  temperature  of  the 
surrounding  air,  will  also  be  much  higher  in  winter  than  in  summer, 
and  thus  will  increase  the  gas  consumption. 


14       WASTE  AND  CORRECT  USE  OF  NATURAL  GAS  IN  THE  HOME. 
SEC.  15.— RUSTING  OF  OVENS  AND  BURNERS. 

Eusting  of  ovens  can  almost  be  eliminated  by  opening  the  oven 
door  slightly  for  a  few  minutes  after  the  burners  are  lighted.  This 
permits  escape  of  the  greater  part  of  the  moisture,  which  is  produced 
by  combustion,  and  prevents  too  rapid  condensation; 

Oven  linings  and  burners  are  best  protected  from  rust  by  the  ap- 
plication of  oil  or  grease,  free  from  salt.  This  should  be  done  while 
the  oven  is  warm,  as  often  as  may  be  necessary. 

SEC  16.— STEPS  NECESSARY  IN  CORRECT  HOUSE  HEATING. 

(a)  The  gas  must  be  burned  with  perfect  combustion.  However, 
ihis  is  merely  the  first  step. 

(5)  The  combustion  products  must  be  made  to  deliver  the  most 
of  their  heat  into  the  air  or  water  that  is  to  be  heated,  and  before 
leaving  the  heating  device  should  be  cooled  to  within  100  degrees  of  the 
air  or  water  that  is  heated.  Failure  to  appreciate  the  importance  of 
this  second  step,  rather  than  merely  obtaining  perfect  combustion, 
is  responsible  for  the  gross  waste  of  natural  gas  in  many  heating 
devices. 

SEC.   17.— FLUEIESS  HEATING  STOVES. 

There  are  many  so-called  "  odorless,"  "  smoke-consuming,"  and 
"  chimneyless  "  natural-gas  heating  appliances  in  use.  These  are  al- 
ways dangerous  and  a  positive  menace  to  health,  and  ought  never 
to  be  used. 

SEC.  18.— WHY  FLUELESS  HEATING  STOVES  ARE  MUCH  MORE  DANGER- 
OUS THAN  A  FLUELESS  COOK  STOVE. 

In  the  kitchen  the  cook  stove  is  seldom  used  for  more  than  one  hour 
at  a  time.  The  volume  of  steam  from  the  cooking  food  will  be  much 
greater  than  the  volume  of  the  combustion  products  from  the  gas, 
and  the  steam  alone  will  make  ventilation  necessary. 

The  person  in  the  room  will  be  constantly  moving  about,  with 
head  4  or  5  feet  above  the  floor  level,  and  in  all  probability  the 
kitchen  door  will  be  opened  several  times  during  the  cooking,  thus 
increasing  the  ventilation. 

In  contrast  with  this  condition,  when  a  heating  stove  is  used  in  a 
bedroom  or  bathroom,  the  period  of  use  is  much  longer,  the  ventila- 
tion is  less,  the  person  in  the  room  will  be  quiet  with  head  closer  to 
the  floor,  and  the  doors  will  probably,  at  least  in  the  bedroom,  not  be 
opened  or  closed.  Furthermore,  a  flueless  stove  properly  adjusted 
at  9  o'clock  in  the  evening,  when  the  pressure  is  low  and  when  the 
person  goes  to  bed  may  become  a  carbon  monoxide  generator  at  3 
o'clock  in  the  morning,  when  the  person  is  asleep  and  the  gas  pressure 
has  greatly  increased. 

Hoods  over  open-top  kitchen  stoves,  of  course,  are  always  desirable. 


FORMS  OF  NATURAL  GAS  WASTE.  15 

SEC.  19.— NATURAL  GAS  CHIMNEY  TROUBLES. 

The  water  vapor  in  the  combustion  products  of  natural  gas,  when 
turned  into  the  ordinary  brick,  mortar-lined,  or  fire-clay-lined  chim- 
ney, will  in  time  cause  the  mortar  to  disintegrate ;  also  the  condensed 
water  will  work  through  the  porous  brick  and  frequently  discolor 
the  walls  on  the  inside  of  the  room,  as  well  as  disfigure  the  exterior 
of  the  chimney.  The  best  way  to  handle  the  combustion  products 
of  natural  gas  is  to  have  a  metal  or  vitrified  pipe  in  the  chimney. 

SEC.  20.— WHY  THE  HEATING  VALUE  OF  NATURAL  GAS  MAY  SEEM  LOWER 
ON  WINDY  DAYS  THAN  ON  EdUALLY  COLD  STILL  DAYS. 

The  wind  has  no  effect  on  the  heating  value  of  the  gas,  but  may 
affect  the  consumer's  use  as  follows: 

(a)  A  strong  wind  may  deflect  the  flame  from  under  the  cooking 
vessel  and  thus  lower  the  efficiency  of  the  gas  for  cooking.  Protec- 
tion of  the  flame  from  a  strong  draft  will  correct  this  difficulty. 

(5)  For  heating  stoves  an  excessive  draft  caused  by  a  high  wind 
may  take  a  larger  amount  of  the  heat  produced  up  the  chimney, 
thereby  greatly  increasing  the  chimney  loss,  and  of  course,  depriving 
the  room  of  that  much  heat.  Cutting  down  the  draft  with,  a  damper 
will  correct  this. 

(c)  Most  houses  are  rather  loosely  constructed  and  are  more  sus- 
ceptible to  a  high,  cold  wind  than  to  merely  a  cold,  quiet  atmosphere, 
even  though  the  quiet  atmosphere  may  be  much  colder  than  the 
rapidly  moving  wind.  The  practical  effect  of  this  is  that  a  high 
wind  will  bring  an  excessive  proportion  of  cold  air  into  the  house 
and  thereby  increase  the  heating  demands  on  extremely  windy  days. 

SEC.  21.— INCANDESCENT  MANTLE  LAMPS. 

The  incandescent  gas  mantle  lamp  is  simply  a  Bunsen  burner  where 
the  burning  gas  heats  the  material  in  the  mantle  to  incandescence, 
thereby  producing  light.  The  lamp  must  be  closely  adjusted  if 
efficient  and  satisfactory  results  are  to  be  obtained.  Hissing  or  roar- 
ing sounds  sare  indicative  of  excessive  gas  consumption.  Adjust  the 
lamp  by  adjusting  the  air  shutter  and  gas  needle  valve  of  the 
burner — if  the  /burner  has  one — so  as  to  obtain  a  maximum  illumina- 
tion and  a  quietly  burning  lamp. 

PAET  H.— FORMS  OF  NATURAL  GAS  WASTE  IN  THE  HOME. 

SEC.  22.— WASTE  FROM  GAS  LEAKAGE. 

The  various  gas  cocks,  fittings,  and  piping  on  the  consumers' 
premises  are  seldom  tigKt,  and  will  frequently  waste  a  large  amount 
of  gas  in  a  year  through  leakage.  Even  a  leakage  of  only  1  cubic 
foot  per  hour  will  mean  8,760  cubic  feet  of  gas  per  year,  or  about  one- 
twelfth  of  the  average  consumer's  annual  domestic  consumption.  The 


16       WASTE  AND  CORRECT  USE  OF  NATURAL  GAS  IN  THE  HOME. 

average  leakage  will  be  more  nearly  15  per  cent  of  the  gas  passing 
through  the  consumer's  meter.  Most  gas  meters  have  a  small  dial 
indicating  either  1  or  2  cubic  feet  of  gas  per  revolution.  Shutting 
off  all  the  burning  gas  in  the  house  and  noting  the  movement  on  this 
small  dial  for  a  period  of  two  or  three  hours  will  give  a  good  indi- 
cation as  to  leakage. 

SEC.  23.— WASTE  FROM  HIGH  PRESSURE. 

High-pressure  gas;  that  is,  gas  under  a  pressure  of  4  ounces  per 
square  inch,  will  frequently  cause  the  blowing  of  the  burners,  usually 
indicated  by  a  hissing  sound.  Partly  opening  the  gas  cock  will 
remedy  this. 

SEC.  24.— WASTE  FROM  IMPERFECT  COMBUSTION. 

With  the  Bunsen  type  of  blue-flame  burner,  a  showing  of  red  or 
yellow  in  the  flame  is  an  indication  of  imperfect  combustion  and, 
therefore,  waste.  Unburned  gas  will  cause  smoke  and  the  deposit- 
ing of  soot  on  the  cooking  vessel.  Adjusting  the  air  shutter  and  gas 
supply  is  the  remedy. 

SEC  25.— WASTE  FROM  LOW  BURNERS  IN  COOK  STOVES. 

The  long  flames  necessary  for  low  burners  always  require  more 
gas  than  those  from  the  burners  in  proper  poeition  about  1£  inches 
below  the  vessel  bottom.  Eaising  the  burners  to  the  proper  height 
will  correct  this. 

SEC.  26.— WASTE  FROM  IMPROPERLY  DIRECTED  FLAMES. 

A  strong  draft  or  the  opening  of  doors  may  frequently  deflect  the 
flame  under  cooking  vessels  so  that  the  heat  will  not  get  into  a  vessel. 
Cutting  down  the  chimney  draft  or  protecting  the  flame  from  side 
drafts  will  correct  this. 

SEC.  27.— WASTE   FROM  SOLID   TOPS   ON   COOK  STOVES. 

If  cooking  operations  are  on  top  of  the  stove,  more  gas  and  a  longer 
time  are  required.  The  use  of  skeleton  lids  or  grid  tops  will  elimi- 
nate this  waste. 

SEC.  28.— WASTE  FROM  USING  GAS  BEFORE  AND   AFTER   COOKING. 

Most  persons  do  not  appreciate  that  the  burning  gas  can  do  no 
good  before  the  vessel  is  over  the  fire  or  after  the  vessel  is  taken  away. 
Therefore,  the  gas  should  not  be  turned  on  until  after  the  vessel  is 
ready  to  place  over  the  fire,  and  should  be  turned  off  as  soon  as  the 
vessel  is  removed. 


FORMS   OF   NATURAL   GAS   WASTE.  17 

The  gas  can  be  turned  down  after  boiling  begins,  and  the  vessel 
can  be  kept  boiling  with  a  smaller  quantity  of  gas.  It  is  important  to 
bear  in  mind  that  when  a  cooking  vessel  boils  it  can  not  be  made  any 
hotter  and  any  use  of  gas  other  that  merely  to  keep  it  boiling  is  a 
waste. 

SEC.  29.— WASTE  FROM  USING  GAS  IN  COAL  STOVES  OR  COAI  FURNACES. 

In  coal  stoves  or  coal  furnaces  the  path  traveled  by  the  flame  is 
short  and  the  radiating  surface  is  relatively  small.  For  this  reason, 
the  use  of  gas  in  such  stoves  is  always  wasteful  and  will  require  about 
three  times  as  much  gas  for  the  same  heating  service  as  would  be  re- 
quired if  the  gas  were  used  in  a  properly  built  natural-gas  furnace. 
Even  with  perfect  combustion  in  the  fire  pot  of  a  coal  stove  or  coal 
furnace  the  waste  will  usually  be  about  75  per  cent,  as  shown  in  figure 
6.  Properly  built  natural-gas  furnaces  have  a  longer  fire  travel  and 
much  more  radiating  surface  than  coal  furnaces,  and  are,  therefore, 
much  more  efficient. 

SEC.  30.— WASTE  FROM  EXCESSIVE  HEATING. 

Eooms  are  more  healthful  if  kept  at  about  68°  F.  with  proper 
humidity,  yet  much  gas  is  wasted  by  keeping  room  temperatures 
higher.  A  thermostat  control  will  greatly  aid  in  controlling  waste 
from  this  source. 

A  thermostat  on  the  baker  of  a  cooking  stove  is  also  desirable, 
because  it  will  use  just  enough  gas  for  the  particular  baking  opera- 
tion, without  waste. 

SEC.  31.— WASTE  FROM  USELESS  RADIATION. 

The  baker  of  the  ordinary  natural-gas  range  is  very  poorly  insu- 
lated and  the  radiation  loss  is  large.  Use  of  proper  insulating  ma- 
terial will  greatly  improve  the  efficiency. 

The  heat  radiated  into  furnace  rooms  from  the  furnace,  the  fur- 
nace piping,  and  hot  water  and  steam  piping  does  not  enter  the  room 
that  is  to  be  heated  and  therefore  is  wasted.  Proper  insulating  of 
furnace  piping  will  greatly  curtail  this  loss. 

In  any  gas-heating  device  the  temperature  of  the  combustion  prod- 
ucts where  they  go  into  the  chimney  should  be  within  100°  of  the  air 
or  water  that  is  heated. 

SEC.  32.— WASTE  FROM  DAYLIGHT  BURNING  OF  LAMPS. 

One  incandescent  mantle  lamp  burning  all  of  the  time,  or  8,760 
hours  in  the  year,  will  consume  43,800  cubic  feet  of  gas.  Three  such 
lamps  will  waste  enough  gas  to  supply  an  average  of  one  domestic 


18       WASTE  AND  CORRECT  USE  OF  NATURAL  GAS  IN  THE  HOME. 


COOKING 

Based  on  tests*  made  by  the 

Department  of  Home  Economics 

Ohio  State  University 

Columbus,  Ohio 


4  to  5  oz.  pressure 
long  flames 


1  to  2  oz.  pressure 

properly  directed 

short  flames 


9S~ 


60~ 


65— 


H 


FURNACE  HEATING 

Based  on  data  published  by** 

•  Smithsonian  Institution 

Washington,  D.  C. 


Used  i  n  coal  fire 

pot  of  ordinary 

furnace 


3 
3 


\J 


Used  in 

correctly  designed 
gas  furnace 


—95 


ri 


35— 

30~L 
25^ 

Z0~i. 

IS— 


n 


I43I 


•25 


J 

3 
a 




;75l  - 


—30 


—23 


FIGURE  6. — Home  wastes  of  natural  gas. 

*Ohio  State  University  Bulletin  No.  28.  Effect  of  Gas  Pressure  on  Natural  Gas  Cooking  Op- 
erations in  the  Home. 

**Smithsonian  Institution  Bulletin  No.  102,  Part?,  on  "  Natural  Gas:  Its  Production,  Service, 
and  Conservation." 


FORMS  OF  NATURAL  GAS  WASTE. 


19 


A'^E- 

95=- 

&?  ^tf  — 
8       - 


cr 

LJ 


85  — 


75" 


LEAKAGE  IN 
HOUSING  PIPING 
AND  FIXTURES 


CO  — 


O 

o 


ID 
0 


n: 


LJ 
LJ 


-  30 
co 


LJ 

X 


2 


v  £? 


Wasteful  Combustion  Conditions  in 

(a)  USING  GAS  AT  HIGH  PRESSURES  AND 
LONG  FLAMES  FOR  COOKING 

(b)  BURNING    GAS    AFTER    COOKING    IS 
FINISHED 

(c)  BURNING     GAS      BEFORE     FOOD     IS 
READY  TO  COOK 

(d)  NOT    TURNING     GAS     DOWN     AFTER 
BOILING  BEGINS 

(e)  IMPROPER  MIXTURE  ADJUSTMENT 

(f)  USELESS  RADIATION 

(g)  USING  MORE  HEAT  THAN  NEEDED 


1/7:1 


HEAT  UNITS 
ACTUALLY  UTILIZED 


FIGDKE  7. — Analysis  of  home  wastes  of  natural  gas. 


20       WASTE  AND  CORRECT  USE  OF  NATURAL  GAS  IN  THE  HOME. 

consumer.  As  many  street  lights  are  fitted  with' -three  mantles  per 
post  and  are  kept  burning  continuously,  the  waste  from  this  source 
is  much  greater  than  is  ordinarily  appreciated. 

SEC.  33.— WASTE  FROM  IMPROPER  LAMP  ADJUSTMENT. 

Most  incandescent  mantle  lamps  are  not  properly  adjusted  and 
use  much  more  gas  than  is  necessary,  usually  50  per  cent  to  75  per  cent 
more  than  would  be  required  with  proper  adjustment.  A  hissing  or 
roaring  sound  from  the  lamp  is  a  sign  of  excessive  consumption. 
This  not  only  wastes  gas  but  shortens  the  life  of  the  mantle. 

SEC.  34.— WASTE  OF  GAS  IN  NOT  USING  MANTLE. 

Many  people  still  attempt  to  get  illumination  by  using  gas  in  the 
ordinary  open-flame  burner.  For  a  given  amount  of  illumination  a 
flat  burner  will  require  2^  times  as  much  gas  as  an  incandescent  mantle. 

SEC.  35.— WASTE  OF  GAS  WITH  DIRTY  APPLIANCES. 

Cooking  burners  if  not  properly  cleaned  will  give  imperfect  com- 
bustion and  will,  therefore,  waste  gas.  Lamps  if  not  properly 
cleaned  will  likewise  be  inefficient. 

Hot-water  heaters  having  the  heat  applied  at  the  bottom  of  the 
tank,  or  any  of  the  forms  of  coil  or  circulating  heaters,  require  fre- 
quent cleaning.  The  deposition  of  soot,  produced  by  the  chilling 
action  of  the  cold  water  on  the  flame,  increases  the  gas  consumption. 

The  use  of  grid  or  open  tops  on  cook  stoves,  so  that  the  burners 
are  entirely  visible,  will  result  in  more  frequent  cleaning  of  the 
burners  and,  therefore,  more  efficient  stove  operation. 

SEC.  36.— WASTE  IN  HOT- WATER  HEATERS. 

Water  that  precipitates  scale  or  sediment  will  frequently  build  up  a 
thick  coating  on  the  inside  of  a  hot-water  heater  and  greatly  in- 
crease the  amount  of  gas  necessary  to  heat  the  water.  In  a  great 
many  cases  this  scale  in  time  will  entirely  close  the  water  passage. 

Most  coil  or  circulating  heaters  do  not  have  enough  radiation  sur- 
face and  the  combustion  products  leave  the  heater  at  a  much  higher 
temperature  than  they  should. 

In  the  tank  type  of  heater,  where  the  flame  is  applied  at  the  bot- 
tom of  the  tank,  it  is  necessary  to  have  an  outer  jacket  of  galvanized 
sheet  iron,  about  No.  30  gage  and  about  2  inches  larger  in  diameter 
than  the  tank,  so  as  to  leave  an  annular  space  between  the  tank  and 
it.  This  jacket  should  extend  several  inches  below  the  bottom  of 
the  tank  and  should  have  a  tight  head  or  end  at  the  top,  which  in 
turn  should  be  connected  to  a  chimney.  If  such  a  jacket  is  not  pro- 


FORMS  OF   NATURAL  GAS  WASTE.  21 

vided  the  gas  consumption  will  be  excessive.  However,  with  such 
an  outer  jacket  the  efficiency  can  be  kept  as  high  as  with  a  coil 
heater. 

"With  instantaneous  heaters  improper  adjustment  of  the  pilot  light- 
frequently  results  in  excessive  consumption  of  gas. 

SEC.  37.— WASTES  THAT  OUGHT   TO   BE   PROHIBITED. 

(a)  Improper  adjustment  of  appliances,  resulting  in  imperfect 
combustion. 

(5)  Low  burners — that  is,  burners  more  than  1J  inches  away  from 
the  cooking  vessel  on  cook  stoves. 

(c)  Solid  tops  on  cook  stoves.     Grid  tops  or  skeleton  lids  only 
should  be  used. 

(d)  Use  of  gas  in  coal  furnaces  and  stoves.     Especially  built  gas- 
heating  appliances,  giving  an  efficiency  of  at  least  75  per  cent  should 
be  used. 

(e)  No  hot- water  heater  should  be  used  that  gives  an  efficiency  of 
less  than  75  per  cent. 

(/)  No  tank  heater,  that  is,  tank  with  burner  underneath,  should 
be  used  without  an  outer  jacket  and  flue  connection. 

(y)   All  daylight  burning  of  lamps  ought  to  be  prohibited. 

The  prohibition  of  the  foregoing  wasteful  uses  of  natural  gas 
would — 

(a)  Greatly  improve  the  quality  of  the  service. 

(b)  Immediately    convert    low-pressure    conditions    into    usable 
service  for  cooking. 

(c)  Cut  down  the  needed  consumption  during  the  cold-weather 
period — where  the  demand  is  now  greater  than  the  available  sup- 
ply— so  as  in  effect  to  make  more  gas  available  for  all. 

(d)  Add  15  to  20  years  to  the  period  that  natural  gas  will  be 
available  for  domestic  use. 

(e)  Because  of  the  greatly  increased  efficiencies  obtained — even 
with  decidedly  higher  prices  per  1,000  cubic  feet — would  permit  the 
domestic  consumer  to  get  the  same  service  without  a  greater  annual 
outlay  of  money. 

(/)  Permit  the  many  small  towns  that  are  too  small  for  the  intro- 
duction of  manufactured  gas  to  have  gas  service  for  a  much  longer 
period. 


PUBLICATIONS  ON  NATURAL  GAS  AND  INDUSTRIAL  GASES. 

A  limited  supply  of  the  following  publications  of  the  Bureau  of 
Mines  has  been  printed  and  is  available  for  free  distribution  until 
the  edition  is  exhausted.  Requests  for  all  publications  can  not  be 
granted,  and  to  insure  equitable  distribution  applicants  are  requested 
to  limit  their  selection  to  publications  that  may  be  of  especial  in- 
terest to  them.  Requests  for  publications  should  be  addressed  to  the 
Director,  Bureau  of  Mines. 

The  Bureau  of  Mines  issues  a  list  showing  all  its  publications  avail- 
able for  free  distribution  as  well  as  those  obtainable  only  from  the 
Superintendent  of  Documents,  Government  Printing  Office,  on  pay- 
ment of  the  price  of  printing.  Interested  persons  should  apply  to. 
the  Director,  Bureau  of  Mines,  for  a  copy  of  the  latest  list. 

PUBLICATIONS  AVAILABLE  FOR  FREE  DISTRIBUTION. 

BULLETIN  6.  Coals  available  for  the  manufacture  of  illuminating  gas,  by  A. 
H.  White  and  Perry  Barker,  compiled  and  revised  by  H.  M.  Wilson.  1911. 
77  pp.,  4  pis.,  12  figs. 

BULLETIN  55.  The  commercial  trend  of  the  producer-gas  power  plant,  by  R. 
H.  Fernald.  1913.  93  pp.,  1  pi.,  4  figs. 

BULLETIN  89.  Economic  methods  of  utilizing  Western  lignites,  by  E.  J.  Bab- 
cock.  1915.  74  pp.,  5  pis.,  5  figs. 

TECHNICAL  PAPER  9.  The  status  of  the  gas  producer  and  of  the  internal-com- 
bustion engine  in  the  utilization  of  fuels,  by  R.  H.  Fernald.  1912.  42  pp., 
6  figs. 

TECHNICAL  PAPER  38.  Wastes  in  the  production  and  utilization  of  natural 
gas,  and  methods  for  their  prevention,  by  Ralph  Arnold  and  F.  G.  Clapp.  1913. 
29  pp. 

TECHNICAL  PAPER  106.  Asphyxiation  from  blast-furnace  gas,  by  F.  H.  Will- 
cox.  1916.  79  pp.,  8  pis.,  11  figs. 

TECHNICAL  PAPER  112.  The  explosibility  of  acetylene,  by  G.  A.  Burrell  and 
G.  G.  Oberfell.  1915.  15  pp. 

TECHNICAL  PAPER  131.  The  compressibility  of  natural  gas  at  high  pressures, 
by  G.  A.  Burrell  and  I.  W.  Robertson.  1916.  11  pp.,  2  figs. 

TECHNICAL  PAPER  158.  Compressibility  of  natural  gas  and  its  constituents 
with  analyses  of  natural  gas  from  31  cities  in  the  United  States,  by  G.  A. 
Burrell  and  I.  W.  Robertson.  1917.  16  pp.,  9  figs. 

PUBLICATIONS    THAT    MAY    BE    OBTAINED    ONLY   THROUGH    THE    SUPERIN- 
TENDENT OF  DOCUMENTS. 

BULLETIN  4.  Features  of  producer-gas  power-plant  development  in  Europe, 
by  R.  H.  Fernald.  1910.  27  pp.,  4  pis.,  7  figs.  10  cents, 

BULLETIN  7.  Essential  factors  in  the  formation  of  producer  gas,  by  J.  K. 
Clement,  L.  H.  Adams,  and  C.  N.  Haskins.  1911.  58  pp.,  1  pi.,  16  figs.  10 
cents. 

BULLETIN  9.  Recent  development  of  the  producer-gas  power  plant  in   the 
United  States,  by  R.  H.  Fernald.     1910.    82  pp.,  2  pis.     35  cents. 
22 


PUBLICATIONS.  23 

BULLETIN  13.  ResumS  of  producer-gns  investigations,  October  1,  1904,  to  June 
30,  1910,  by  R.  H.  Fernald  and  C.  D.  Smith.  1911.  393  pp.,  12  pis.,  250  figs. 
65  cents. 

BULLETIN  19.  Physical  and  chemical  properties  of  the  petroleums  of  the  San 
Joaquin  Valley,  Calif.,  by  I.  C.  Allen  and  W.  A.  Jacobs,  with  a  chapter  on 
analyses  of  natural  gas  from  the  southern  California  oil  fields,  by  G.  A.  Burrell. 
1911.  60  pp.,  2  pis.,  10  figs.  10  cents. 

BULLETIN  31.  Incidental  problems  in  gas-producer  tests,  by  R.  H.  Fernald, 
C.  D.  Smith,  J.  K.  Clement,  and  H.  A.  Grine.  1911.  29  pp.,  8  figs.  5  cents. 

BULLETIN  42.  The  sampling  and  examination  of  mine  gases  and  natural  gas, 
by  G.  A.  Burrell  and  F.  M.  Seibert.  1913.  116  pp.,  2  pis.,  23  figs.  20  cents. 

BULLETIN  88.  The  condensation  of  gasoline  from  natural  gas,  by  G.  A.  Bur- 
rell, F.  M.  Seibert,  and  G.  G.  Oberfell.  1915.  106  pp.,  6  pis.,  18  figs.  15 
cents. 

BULLETIN  109.  Operating  details  of  gas  producers,  by  R.  H.  Fernald.  1916. 
74  pp.  10  cents. 

TECHNICAL  PAPER  3.  Specifications  for  the  purchase  of  fuel  oil  for  the  Gov- 
ernment, with  directions  for  sampling  oil  and  natural  gas,  by  I.  C.  Allen.  1911. 
13  pp.  5  cents. 

TECHNICAL  PAPEB  10.  Liquefied  products  of  natural  gas,  their  properties  and 
uses,  by  I.  C.  Allen  and  G.  A.  Burrell.  1912.  23  pp.  5  cents. 

TECHNICAL  PAPER  20.  The  slagging  type  of  gas  producer,  with  a  brief  report 
of  preliminary  tests,  by  C.  D.  Smith.  1912.  14  pp.,  1  pi.  5  cents. 

TECHNICAL  PAPER  54.  Errors  in  gas  analysis  due  to  the  assumption  that  the 
molecular  volumes  of  all  gases  are  alike,  by  G.  A.  Burrell  and  F.  M.  Seibert. 
1913.  16  p.,  1  fig.  5  cents. 

TECHNICAL  PAPER  57.  A  preliminary  report  on  the  utilization  of  petroleum 
and  natural  gas  in  Wyoming,  by  W.  R.  Calvert,  with  a  discussion  of  the  suit' 
ability  of  natural  gas  for  making  gasoline,  by  G.  A.  Burrell.  1913.  23  pp. 
5  cents. 

TECHNICAL  PAPER  104.  Analysis  of  natural  gas  and  illuminating  gas  by  frac- 
tional djstillation  in  a  vacuum  at  low  temperatures  and  pressures,  by  G.  A. 
Burrell,  F.  M.  Seibert,  and  I.  W.  Robertson.  1915.  41  pp.,  7  figs.  5  cents. 

TECHNICAL  PAPER  109.  Composition  of  the  natural  gas  used  in  25  cities,  with 
a  discussion  of  the  properties  of  natural  gas,  by  G.  A.  Burrell  and  G.  G. 
Oberfell.  1915.  22  pp.  5  cents. 

TECHNICAL  PAPER  120.  A  bibliography  of  the  chemistry  of  gas  manufacture, 
by  W.  F.  Rittman  and  M.  C.  Whittaker,  compiled  and  arranged  by  M.  S. 
Howard.  1915.  30  pp. 


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UNIVERSITY  OF  CALIFORNIA  LIBRARY 


